JUST VERY GOOD VANILLA

John and Maggy have many years practical experience and in-depth technical insight into growing and curing vanilla. Throughout the nineties John worked in partnership with the first vanilla project in India. It's fair to say without John's determination and his committment to helping the people of India, vanilla would not be growing in India on the scale it is today.

In those early days, getting vanilla vines to flower and produce beans was a closely guarded secret. John travelled the world, visiting countries with expertise in growing and curing vanilla.

In 2001 we collaborated with a French chef to tune our curing processes to ensure the flavour profile of our Indian vanilla pods met the needs of the most critical of chefs. The flavour of our Indian vanilla is every bit as good if not better than vanilla from Madagascar.

Once we'd achieved the rich well-rounded vanilla flavour we were after, we worked with our team in India to vacuum pack our vanilla. We pioneered the idea of vacuum packing vanilla. Our vacuum packed vanilla pods retain their flavour and freshness for 2 year

Ten years on, the pioneering work of that first vanilla project has led to India becoming a world class vanilla producer .... and we're proud to say our Indian vanilla pods from Gourmet Vanilla are now used in top restaurants throughout the UK and Ireland.